2 c. vanilla wafer crumbs
6 tbsp. butter, melted

Combine and press into 9 inch springform pan. Bake at 350 degrees for 15 minutes.

FILLING:

1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 c. chopped pecans, toasted
2 (8 oz.) pkg. cream cheese, soft
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. chocolate chips, melted

In heavy saucepan, melt caramels with milk over low heat, stirring frequently until smooth. Pour over crust. Top with pecans.

Combine cream cheese, sugar and vanilla; mix at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees for 40 minutes. Cool. Chill. Garnish with whipped cream and additional pecans. 10-12 servings.